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1. Gather the ingredients.

  • 3 cups cranberries
  • 6 Tbsp orange juice, divided
  • 8 Tbsp maple syrup, divided
  • 1 12oz container of silken tofu (such as organic mori nu)
  • ½ tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 ½-2 cups prepared vegan whipped topping (such as Soyatoo! or MimiCreme)

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2. Prepare the cranberry “sauce”.

In a saucepan, place the cranberries, 3 Tbsp of orange juice and 3 Tbsp maple syrup. Heat over medium high until the cranberries start to sizzle and break down. Turn down heat if they are sputtering.

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3. Break down the cranberries.

Simmer for about 5 minutes, until the cranberries have collapsed and most of the liquids have been absorbed. Remove from the heat and let cool.

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4. Blend the rest of the ingredients.

Put mixture in a food processor and blend well. It should look like a cranberry gel. Blend in the silken tofu and add the rest of the orange juice, maple syrup, and extracts. Let chill in the refrigerator for a few hours to firm up.

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5. Finish the mousse.

Scoop out cranberry mousse into a large bowl and gently mix in the whipped topping, keeping the mousse as airy as possible. I used 1 1/2 cups of Soyatoo! and loved the texture, but adding in an extra 1/2 cup would make it even more fluffy.

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6. Divide and serve.

Carefully, divide the mousse into serving bowls (perhaps over some graham cracker or gingerbread cookie crumbs) and serve immediately! Serves 4-6.

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Vegan Cranberry Mousse

Serves 4-6

  • 3 cups cranberries
  • 6 Tbsp orange juice, divided
  • 8 Tbsp maple syrup, divided
  • 1 12oz container of silken tofu (such as organic mori nu)
  • ½ tsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 ½-2 cups prepared vegan whipped topping (such as Soyatoo! or MimiCreme)

Gather the ingredients. In a saucepan, place the cranberries, 3 Tbsp of orange juice and 3 Tbsp maple syrup. Heat over medium high until the cranberries start to sizzle and break down. Turn down heat if they are sputtering. Simmer for about 5 minutes, until the cranberries have collapsed and most of the liquids have been absorbed. Remove from the heat and let cool. Put mixture in a food processor and blend well. It should look like a cranberry gel. Blend in the silken tofu and add the rest of the orange juice, maple syrup, and extracts. Let chill in the refrigerator for a few hours to firm up. Scoop out cranberry mousse into a large bowl and gently mix in the whipped topping, keeping the mousse as airy as possible. I used 1 1/2 cups of Soyatoo and loved the texture, but adding in an extra 1/2 cup would make it even more fluffy. Carefully, divide the mousse into serving bowls (perhaps over some graham cracker or gingerbread cookie crumbs) and serve immediately!